• Journal of Welding and Joining
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• v.12 no.3
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• pp.109-117
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• 1994

Spot welding has wide used with a high work efficiency in the automotive and aerospace industries. Up to the present, the technique mainly used to test spot welds on production lines has been entirely depended upon destructive chisel or peel testing. Therefore, it's being very important assignment to secure the NDE technique which can be evaluate spot weld quality with more efficiency and high reliability. This paper discusses the feasibility of UNDE techniques to evaluate spot weld quality. For the sake of the approach to the quantitative measurement of nugget diameter and the discrimination of a the corona bond from nugget, ultrasonic c-scan image and distribution of reflective echo amplitude was measured by immersion method with the mechanical and the electronic scanning of point-focussed ultrasonic beam(25 MHz). As the results of this study, corona bond which is the most dangerous types of interface defects can be successfully detected, as well as expulsion and voids. Ultrasonic testing results were confirmed and compared by optical microscope and SAM(Scanning Acoustic Microscope) observation of the spot-weld cross section. The results show that the nugget diameter can be successfully measured with the accuracy of 0.8 mm.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.8
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• pp.102-108
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• 1998

본 논문에서는 Nd-YAG 레이저 용접 프로세스를 이용하여 두께가 다른 STS304스테인레스 박강판을 대상으로한 점용접에 관한 연구로서, 레이저 용접은 미소부위에 효율적인 접합가공이 가능한 공정으로 비접촉식 가열원을 이용하기 때문에 접합공정 중 기계적 변형이 없고, 레이저 빔을 국부가열원으로 하여 매우 좁은 부분에 제한적으로 열을 가할 수 있어서 강한 금속적 결합이 요구되는 소형부품의 접합에 이용될 수 있다. 뿐만 아니라 공정 변수들을 변화시켜 실제 접합부에 들어 가는 입열량을 쉽게 제어할 수 있다는 등 많은 장점을 가지고 있다. 본 연구에서는 1mm이하의 스테인레스 박판에 대한 레이저 점용접을 FDM과 신경회로망을 이용하여 해석하고 용접부의 너겟 크기, 용접부 깊이 등의 형상을 예측하였다. 또한 레이저 점용접에 있어서의 주요 변수인 펄스 에너지, 펄스 타임, 박판의 두께, 두 판사이의 간극크기 등득 변화시켜 실험하고 수치해석을 검증하기 위하여 여러 가지 강에 대한 레이저 점용접 실험을 수행하였다. 또한 수치해석 시뮬레이션을 위하여 윈도우 프로그래밍을 개발하였다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• Journal of the Korean Geographical Society
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• v.43 no.6
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• pp.1002-1015
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• 2008

We investigate the potential of digital elevation model and multivariate geostatistical kriging in mapping of temperature and rainfall based on sparse weather station observations. By using elevation data which have reasonable correlation with temperature and rainfall, and are exhaustively sampled in the study area, we try to generate spatial distributions of temperature and rainfall which well reflect topographic effects and have less smoothing effects. To illustrate the applicability of this approach, we carried out a case study of Jeju island using observation data acquired in January, April, August, and October, 2005. From the case study results, accounting for elevation via colocated cokriging could reflect detailed topographic characteristics in the study area with less smoothing effects. Colocated cokriging also showed much improved prediction capability, compared to that of traditional univariate ordinary kriging. According to the increase of the magnitude of correlation between temperature or rainfall and elevation, much improved prediction capability could be obtained. The decrease of relative nugget effects also resulted in the improvement of prediction capability.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.625-632
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• 2010

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at $160^{\circ}C$, and then frozen until tested. The frozen nuggets were cooked at $165^{\circ}C$ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at $24^{\circ}C$). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.52-60
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• 2018

In the automobile industry, in order to increase the fuel efficiency and conform to the safety regulations, it is necessary to make the vehicles as light as possible. Therefore, it is crucial to manufacture dual phase steels, complex phases steels, MS steels, TRIP steels, and TWIP from high strength steels with a tensile strength of 700Mpa or more. In order to apply ultra-high tensile strength steel to the body, the welding process is essential. Resistance spot welding, which is advantageous in terms of its cost, is used in more than 80% of cases in body welding. It is generally accepted that ultra-high tensile strength steel has poor weldability, because its alloy element content is increased to improve its strength. In the case of the resistance spot welding of ultra-high tensile steel, it has been reported that the proper welding condition area is reduced and interfacial fracture and partial interfacial fracture occur in the weld zone. Therefore, research into the welding quality judgment that can predict the defect and quality in real time is being actively conducted. In this study, the dynamic resistance of the weld was monitored using the secondary circuit process variables detected during resistance spot welding, and the factors necessary for the determination of the welding quality were extracted from the dynamic resistance pattern. The correlations between the extracted factors and the weld quality were analyzed and a regression analysis was carried out using highly correlated pendulums. Based on this research, a regression model that can be applied to the field was proposed.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.10
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• pp.1367-1375
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• 2010

In this study, optimization of the process parameters of the resistance spot welding of a sheet of aluminum-coated boron alloyed steel, 22MnB5, used in hot stamping has been performed by a Taguchi method to increase the strength of the weld joint. The process parameters selected were current, electrode force, and weld time. The heating temperature and heating time of 22MnB5 are considered to be noise factors. It was known that the variation in the thickness of the intermetallic compound layer between the aluminum-coated layer and the substrate, which influences on the formation of nugget, was generated due to the difference of diffusion reaction according to heating conditions. From the results of spot weld experiment, the optimum weld condition was determined to be when the current, electrode force, and weld time were 8kA, 4kN, and 18 cycles, respectively. The result of a test performed to verify the optimized weld condition showed that the tensile strength of the weld joint was over 32kN, which is considerably higher than the required strength, i.e., 23kN.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.531-537
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• 2007

Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.